Buch, Englisch, Band 35, 344 Seiten, Cloth Over Boards, Format (B × H): 225 mm x 289 mm, Gewicht: 1171 g
Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook Volume 35
Buch, Englisch, Band 35, 344 Seiten, Cloth Over Boards, Format (B × H): 225 mm x 289 mm, Gewicht: 1171 g
Reihe: California Studies in Food and Culture
ISBN: 978-0-520-24400-9
Verlag: University of California Press
This gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook author Anne Willan and her husband Mark Cherniavsky. From the spiced sauces of medieval times to the massive roasts and ragoûts of Louis XIV’s court to elegant eighteenth-century chilled desserts, The Cookbook Library draws from renowned cookbook author Anne Willan’s and her husband Mark Cherniavsky’s antiquarian cookbook library to guide readers through four centuries of European and early American cuisine. As the authors taste their way through the centuries, describing how each cookbook reflects its time, Willan illuminates culinary crosscurrents among the cuisines of England, France, Italy, Germany, and Spain. A deeply personal labor of love, The Cookbook Library traces the history of the recipe and includes some of their favorites.
Fachgebiete
Weitere Infos & Material
Preface: Our Library
Acknowledgments
Introduction: The World in a Cookbook
Antiquity through the Middle Ages
Feasts and Fasts
CORMARYE Spicy Roast Pork
BROUET DE VERJUS ET DE POULAILLE Chicken in a Spiced Broth
POUDRE FINE Fragrant Spice Powder
JANCE Sauce Jance
SAUPIQUET Sour and Spicy Sauce for Fish
The Fifteenth Century
The First Printed Cookbooks
FRICTELLA EX SALVIA Sage Fritters with Saffron
DREYERLEY ESSEN VON EINE VISCH Salmon in Disguise
YPOCRAS Spiced Red Wine
ZU MACHE EIN KRAPFFEN TEIG Pigeon or Apple Dumplings
HERICOQ DE MOUTON Spiced Lamb Stew
MON AMY Fresh Cheese Mold
The Sixteenth Century
Culinary Expansion
POTACCIO ALLA ITALIANA Spiced Stew with Chestnuts
POUR FAIRE GELLEE DE COINGS Quince Jelly
PAN'UNTO CON PROUATURA FRESCA Fresh Cheese Crostini with Rose Water
PER FARE TORTA DI CAROTE & D'ALTRE RADICHEper & ALTRE MATERIE A Pie of Carrots and Other Roots
HOW TO BAKE ORENGES Orange Dumplings
TO MAKE A SALLET OF ALL KINE OF HEARBES Green Salad with Herbs
POUR FAIRE TOURTES GENEUES VERDES Spinach and Cheese Tart with Mint
The Seventeenth Century
Distinctive Voices
Spiced Chicken with Red Wine, Vinegar, and Bacon GALLINA MORISCA
Apple Pancakes TO MAKE APPLE PUFS
Asparagus in Cream and Herbs ASPERGES A LA CREME
Luxury Bread and Brioche PAIN BENIT & BRIOCHE
Apple Cider Syllabub AN EXCELLENT SYLLABUB
An English Hot Pot ANOTHER HOTCHPOT
Breast of Veal in Pastry TO MAKE A PASTY OF A BREAST OF VEAL
Strawberry Ice PER FARE ALTR' ACQUA DI FRAVOLE
The Eighteenth Century
Enlightened Cooking
Fried Artichokes with Bacon and Cream ARTICHAUX FRITS
Rich Seed Cake with Caraway and Cinnamon A RICH SEED-CAKE, CALL'D THE NUMN'S CAKE
Chocolate Cream with Lime CHOCOLATE CREAM
Yorkshire Christmas Pie of Five Birds A YORKSHIRE CHRISMAS-PYE
Spit-Roasted Fillet of Beef with Herbs and Mushrooms FILLET DE BOEUF A LA GENDARME
Lemon Sorbet, Juniper Sorbet, and Coffee Ice Cream DES GLACES
Sherry Potato Pie A RICH POTATOE PUDDING
Pot Roast of Beef with Red Wine TO ALAMODE A ROUND
The Early Nineteenth Century
Celebrity Epicures
Pickled Lemons with Allspice, Ginger, and Mustard PICKLED LEMONS
Squash and Apple Pudding A CROOKNECK OR WINTER SQUASH PUDDING
Spit-Roasted Quail with Bay Leaf CAILLES AU LAURIER
Apple Soufflé SOUFFLES PARISIENS AUX POMMES DE REINETTE
Epilogue: Toward the Modern Cookbook
Afterword: Collecting Cookbooks, by Mark Cherniavsky
Notes
Bibliography
General Index
Recipe Index
